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以12个桂花品种盛花期的花瓣为材料,用气质联用法检测到59种挥发物,其中占主导地位的是萜烯类化合物。选择相对含量均高于0.05%的21种挥发性物质进行主成分分析,12个桂花品种可分成3类,花色为黄色或金黄色的金桂和四季桂(6个品种)为一类,花色为白色或浅黄色的银桂(3个品种)为一类,花色为橙色或红色的丹桂(3个品种)为一类。黄色桂花中以‘柳叶金桂’香气活性物质贡献率最高,达56.75%;白色桂花中以‘厚瓣银桂’贡献率最高,达51.91%;橙色桂花中以‘镉橙丹桂’贡献率最高,达58.88%。以此3个品种为代表材料,用气相色谱—嗅闻技术测定了其开放过程中香气活性物质的变化。结果表明,3个品种在铃梗期都以释放具有罗兰香/木香/果香型的物质为主。初花期到盛花期,橙色花的‘镉橙丹桂’以释放花香型物质为主,白黄色花的‘厚瓣银桂’以释放香草香型物质为主,黄色花的‘柳叶金桂’以释放紫罗兰香/木香/果香型物质为主;到了末花期,‘镉橙丹桂’与‘柳叶金桂’中都是青草香/清新香型的物质占主导地位,而‘厚瓣银桂’中依然是香草香型物质居多,这可能是银桂香气更持久的原因。
Fifty-two volatiles were detected by GC-MS with 12 petals of full bloom at the osmanthus species, among which terpenes were the dominant species. The principal component analysis of 21 volatile compounds with relative contents higher than 0.05% were selected. Twelve Osmanthus fragrans varieties could be divided into three categories, the golden yellow and golden yellow gold and four kinds of Siguang (6 varieties) White or light yellow silver (3 varieties) for a class, the color is orange or red Tan Kwai (3 varieties) as a category. Among the sweet-scented osmanthus fragrans, the content of aroma active substances was the highest, reaching 56.75%; the percentage of white sweet-scented osmanthus was 51.91%, and that of the orange sweet-scented osmanthus was the highest Up to 58.88%. Taking the three cultivars as representative materials, the change of aroma active substances during the opening process was determined by gas chromatography - sniffing technique. The results showed that most of the three cultivars released Roland-Fragrant / Fruity-woody / Fruity-type substances at the boll stage. The first flowering to the full flowering period, the orange flower ’cadmium orange tangerine’ to release the floral-based material, white yellow flower ’thick flap silver Gui’ to release the vanilloid flavor-based material, yellow flowers ’Liu Gui Jingui’ The release of violets / woody / fruity substances mainly; to the end of the flowering period, ’Cadmium Orange Tan Kwai’ and ’Willow Ye Jin Gui’ are the grass smell of fragrant / fresh fragrance dominated, and ’ ’Is still the majority of vanilla flavor substances, which may be more lasting silver cinnamon reasons.